CHEESY HASHBROWN CASSEROLE
Quick and easy side dish.
Provided by Sallie Arch
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
- Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
- Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.
Nutrition Facts : Calories 393.9 calories, Carbohydrate 18.8 g, Cholesterol 75.5 mg, Fat 31.3 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 18 g, Sodium 737 mg, Sugar 1.1 g
MEXICAN HASH BROWN CASSEROLE!
Provided by Rachel
Number Of Ingredients 19
Steps:
- Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!
MEXICALI HASHBROWN TACO CASSEROLE
This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd's Pie.
Provided by Judith Hannemann
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
- Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
- Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
- In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
- Top ground beef with potato mixture, pressing it down slightly.
- Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.
Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 31 g, Protein 28 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 1469 mg, Fiber 4 g, Sugar 8 g
CHEESY TEX-MEX HASH BROWNS CASSEROLE
A spicy twist on the cheesy hash brown casserole that we all love. This has Mexican Velveeta, green chilies and a little cayenne pepper for bite!
Provided by Theresa P
Categories Potato
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except topping, in a large bowl.
- Spread evenly in a greased 9x13 baking dish.
- Mix melted butter and corn flake crumbs in small bowl.
- Sprinkle over potatoes.
- Cover with tin foil and bake for 20 minutes at 350°F.
- Uncover and continue to bake for 30 to 35 minutes more, until heated through.
Nutrition Facts : Calories 229.7, Fat 13.8, SaturatedFat 7.8, Cholesterol 31.5, Sodium 462.2, Carbohydrate 23.6, Fiber 1.6, Sugar 1.4, Protein 4.4
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5/5 (2)Estimated Reading Time 2 minsServings 6-8Total Time 50 mins
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4/5 (11)Total Time 1 hr 15 minsServings 6Calories 432 per serving
- Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Remove the casings from chorizo. Add chorizo to pan; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.
- Add remaining 3 teaspoons oil to pan; swirl to coat. Combine grated onion, salt, pepper, potato, and egg; toss. Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir). Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese. Bake at 450° for 20 minutes. Remove from oven; let stand for 10 minutes. Cut into 6 wedges.
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CHEESY TEX-MEX TACO CASSEROLE | 12 TOMATOES
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4.5/5 (4)Estimated Reading Time 2 minsServings 6-8Total Time 50 mins
- In a large skillet over medium-high heat, cook ground beef, 1/4 cup red and green peppers, and 1/4 cup onion until browned.
- Drain any grease from the pan, then turn the heat down to medium-low. Add in the tomato soup, corn, and cream cheese, stirring until well-combined and smooth.
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